Sichuan cuisine is a culinary genre that is broad and profound.

Chongqing cuisine is a trend of inferiority complex, superficial and empty.

One that satisfies delicious needs.

An inflated psychological need that is nothing but self-esteem.

Two different things!

The Sichuan cuisine I know is an important branch of the splendid Chinese food culture. It is inclusive and fashionable. It has both tradition and innovative development. It pays attention to the harmony of five flavors and has so many flavor types that it ranks among the top eight. Top of the list of cuisines.

As for those who insist on distinguishing Chongqing cuisine to show their uniqueness, be more open-minded, more tolerant, less narrow-minded, and don’t make your own pattern smaller.

There is no such thing as Chongqing cuisine, at least it has not appeared officially yet!

I am a native of Chongqing (the old Qianfuwan area that was assigned to Chongqing after it was not directly under the central government). I have also made a living in Sichuan in recent years, so I should be familiar with many aspects of Sichuan and Chongqing. Have a say.

Let’s talk about Greater Chongqing first. Due to its large territory - larger than the entire Ningxia Hui Autonomous Region and slightly smaller than the entire Jiangsu Province, there are actually differences that can be discerned with the naked eye and ears in many places inside. For example, the accent in the main urban area is obviously different from that in Zhongxian and Wanzhou districts. People who grew up and lived in the Sichuan Basin can hear it! In comparison, the accents of some counties and districts such as Sichuan Guang'an and Sichuan Dazhou are more like the main city of Chongqing.

As for food, Sichuan and Chongqing (except for Ganzi Prefecture and Aba Prefecture in the Western Sichuan Plateau and Liangshan Prefecture close to Yunnan), because they do not belong to the Sichuan Basin and are ethnic minority areas, they are not Han culture in the traditional sense. Region) There is almost no difference in taste, ingredient selection, frying, cooking, and stir-frying methods, etc., they are all, to put it simply: "born by the same mother"!

If I have to say the difference, it is the hot pot dispute between Chengdu and Chongqing that has been artificially stirred up in recent years. Chongqing prefers butter, while Chengdu prefers clear oil, that’s all! In fact, there is no violation at all, each has its own merits, the same series, the same ancestor! Chengdu has developed hot pot into a high-end market, and the popular ones are named "Maocai" and "Chuan Chuan Xiang". (The "Die Die Xiang" was also popular at one time, but it is actually the same as Chuan Chuan Xiang, just a different way of serving things.) Chongqing is Stick to the local spirit, although there are high-end ones, but the Jianghu pride and dockworker style remain unchanged, and there are more hot pots that are close to the people!

The whole of Chongqing is located in the Sichuan Basin, which determines that no matter how the administrative divisions change, Sichuan and Chongqing live as one family behind closed doors - everyone is so similar! Of course, the culture within the Sichuan Basin, starting from the Ba and Shu kingdoms thousands of years ago, until now, has been two branches, infiltrating and blending with each other while maintaining their own characteristics. "Ba culture" is represented by Chongqing and mainly leads the eastern Sichuan region. Its typical characteristics are big rivers, mountains, docks, uprightness, boldness and loud voices! So even though Bazhong is so far away from Chongqing and belongs to Sichuan, it is far more like Chongqing than Chengdu! "Shu culture" takes Chengdu as the leader. Plains (or hills and forests), fertile, fine, and warm are its eye-catching labels. Chengdu is a Bazi in western Sichuan! Deyang, Mianyang (excluding Beichuan and Pingwu ethnic minority counties in the mountainous area), and Leshan are very similar to Chengdu in terms of culture and psychology. I personally think that the cities of Yibin, Luzhou, Neijiang and Zigong in southern Sichuan are between Chengdu and Chongqing in all aspects, while Ziyang is more like Chengdu.

In short, Sichuan and Chongqing are the same family, and we are brothers who live in the Sichuan Basin. There is no such thing as Chongqing cuisine. Even if there is "Chongqing cuisine", it is just a branch of Sichuan cuisine.

Boil beans and burn bean sprouts. Why rush to fry them together? Wasn’t Chongqing also from Sichuan before it was designated as a municipality? After becoming a municipality directly under the Central Government, will you look down on your hometown?

Are you causing trouble? There is only Sichuan cuisine but not Chongqing cuisine [face covering] [laughing and crying] [I want to be quiet]

At the earliest, domestic cuisine was divided into four major cuisines based on popularity and taste, namely Shandong cuisine and Sichuan cuisine , Cantonese cuisine, Huaiyang cuisine. Later, it gradually evolved into eight major cuisines: Sichuan cuisine, Cantonese cuisine, Shandong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, coriander cuisine, and Anhui cuisine. But no matter how it changes, Sichuan cuisine is firmly ranked first.

The so-called direct-administration cuisine (Chongqing cuisine) has not come out of the mother's womb until now. Chongqing people definitely don’t agree with my point of view. They think that Chongqing cuisine should have taken shape after 24 years of direct administration of Chongqing. Otherwise, what kind of food do Chongqing people eat?

The formation of the cuisine probably occurred in the early Republic of China, and Chongqing has been under the jurisdiction (or rule) of Sichuan since the Song Dynasty. In the early days when Chongqing was under the jurisdiction of Sichuan, the early "Chongqing natives" lived on Chongqing's territory. In the eyes of modern people, they are a group of savages who "live on their hair and drink their blood." Under the education and assimilation of Sichuan people, they gradually became "civilized people" and learned to eat cooked rice, cook Sichuan dishes and drink boiled water like Sichuan people. Let’s put it this way, all the living habits of Chongqing people were learned from Sichuan people. To use a popular saying, Chongqing people eat Sichuan food and speak Sichuan dialect. Without Sichuan food, Chongqing people would still "eat their hair and drink their blood", but they would definitely be like African blacks, who are not satisfied with their food.

I have been talking for a long time, just to tell the whole world that there is no such thing as "Chongqing cuisine" on the earth. What Chongqing people eat is Sichuan food. At best, it is Sichuan food that has been criticized by Chongqing people! Chongqing people It must be said that what they eat is Chongqing cuisine, because Chongqing, which has no historical and cultural heritage, concocted it just to find a little self-esteem.

We all know that Korea was a vassal state of China in ancient times and did not have its own history and culture. After becoming independent, it tried its best to plagiarize China's history and culture. For example, they claim that the Dragon Boat Festival was invented by them, but they even shamelessly applied for it as a World Heritage Site!

Chongqing has been a region under Sichuan since ancient times. After it became independent from Sichuan in 1997, Chongqing also emerged with the The same dilemma as Koreans. Nowadays, "people directly under the central government" (people from Chongqing) eat Sichuan food, and no one will say that they shouldn't eat it. After all, Sichuan food is a magnificent pearl in our country's historical treasure house. People everywhere should enjoy the pleasure brought by Sichuan food invented by Sichuan people. But you must not imitate "the farmer and the snake". The Sichuan people transformed the mountain fools into real people and hurt the Sichuan people who are the inventors of Sichuan cuisine!

Chongqing people are smart and have "learned" almost everything from Sichuan, but like cats and Like a tiger, there is one fundamental concept that he has not learned, and that is "zuò rén"!

Where is the term Chongqing cuisine or direct-governed cuisine? The person who asked this question is from Chongqing, right?

Only Sichuan cuisine, directly-governed cuisine? hehe.

Chongqing cuisine, also known as Jianghu cuisine, is just a type of Sichuan cuisine. Sichuan cuisine is divided into three factions, Rongpai, Shanghegang, Yupai, Xiahegang, Yanganggang, Xiaohegang, Shanghegang and Sichuan cuisine. Sichuan cuisine in Chengdu and Leshan, Xiaohebang Sichuan cuisine is based on Yanbang cuisine from Zigong in southern Sichuan, and also includes Yibin cuisine, Luzhou cuisine and Neijiang cuisine.

I have never heard of Chongqing cuisine, only Sichuan cuisine, the answer is complete!